This weekend included a trip up to Nottingham this weekend for some filthy techno action. On two previous occasions my friends have filled me full of very tasty curry, provided me with a bed for the night, well morning and are the perfect hosts - so it was only fair that I should invade their kitchen and provide them with some nourishing pie - there's a vegetarian in the house so I decided to just make this a total vegetarian meal. I was veggie myself for a few years (sadly not for me anymore) but one thing I do not like it all the fake meat - so this was going to be proper vegetarian - no Quorn or Textured Vegetable Protein.
So my dish was a veggie Shepherds Pie, which I've decided should be named a Gardener's Pie. I just kinda made it up as I went along - but here's the recipe.
Ingredients
3 cans of green lentils in vegetable stock
1/2 small can of tomato paste
1 veg stock cube
onion chopped
leak diced
carrot diced
courgette diced
aubergine diced
mushrooms sliced
stick of celery diced
6 plum tomatoes (deseeded, no need to peel though)
sprigs or two rosemary
chopped parsley
2 tsp paprika
glug of HP sauce
a load of creamy mash
strong cheddar cheese to top.
Method
Gently fry all the veggies, and garlic in olive oil until nice and soft add the tomatoes and keep cooking until it's all a nice marmade consistency.
Add the paprika and tomato paste and cook for a few minutes
Add the lentils, the stock cube and enough water to make a thick sauce suitable for covering in mash.
Pour the sauce into a shallow oven proof dish, top with the mash, coat with the cheddar and finish off under the grill.
If left to go cold before cooking, warm though in a medium oven - grill at end if cheese needs to be crisped up.
I served with a version of the spring salad I made recently.
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